蛇龙珠自然发酵过程酵母菌的种类和动态变化  

The Species & the Dynamic Change of the Yeasts during Spontaneous Fermentation of Carbernet Gernischet

作　　者：宋育阳[1] 裴颖芳[1] 刘延琳[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《酿酒科技》2009年第7期33-35,共3页Liquor-Making Science & Technology

基　　金：国家葡萄产业技术体系建设专项经费资助

摘　　要：利用WL营养琼脂培养基,对蛇龙珠Carbernet Gernischet葡萄酒自然发酵不同阶段分离的94株酵母菌进行鉴定。结果表明,供试酵母菌属于4个属5个种:酿酒酵母Saccharomyces cerevisiae、葡萄汁有孢汉逊酵母Hanseniaspora uvarum、季也蒙有孢汉逊酵母Hanseniaspora guilliermondii、克鲁维毕赤酵母Pichia kluyver和假丝酵母Candida zemplinin,分别占分离总菌株的68%、1.06%、6.38%、19.15%、5.41%。94 yeast strains isolated from different spontaneous fermentation stages of Carbernet gernischet were identified by use of Wallerstein Laboratory Nutrient Agar （WL agar culture medium）. The results suggested that there were five yeast species （four genera） including Saccharomyces cerevisiae, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Pichia kluyver and Candida zemplinin （accounting for 68 %, 1.06 %, 6.38 %,19.15 % and 5.41% respectively of the total separated yeast strains）.

关 键 词：微生物 酵母菌 葡萄酒 酵母鉴定 自然发酵 

分 类 号：Q93-3[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]